We are doing a dessert table for a wedding reception - 100 people - and need it to be "finger friendly" - no knives or forks. Preferably something that can be made a couple days ahead. We have most of it figured out, but would like to do something really lemony... any ideas?
ISO: ISO: something REALLY lemony for a wedding reception...
- Thread starter cheezz
- Start date
In Search Of:
My Double Lemon Bars are really lemony. Check 'em out in this thread with other lemon delights.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=89352
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=89352
Recipes: Lemon Stars with Lemon Curd Filling
Found on Chowhound Favorite Christmas Cookie thread. I want to try these.
LEMON STARS
shared by Daniel Dumont
Yields: approx 6 dozen single-layer cookies or 3 dozen sandwich cookies
2 1/2 cups all-purpose flour
1/4 cup cornstarch
2 teaspoons baking powder
Tiny pinch salt
2 large egg yolks
3 tablespoons light cream
¾ teaspoon lemon oil
1 cup granulated sugar
3 tablespoons grated lemon rind
12 tablespoons unsalted butter, softened
4 tablespoons vegetable shortening
Heat oven to 350°. Line 2 baking sheets with parchment or silicone paper.
Mix flour, cornstarch, baking powder and salt in a medium bowl. Mix yolks, cream and lemon oil together in a measuring cup.
Cream sugar with butter, lemon rind and shortening until lightened and pasty. Beat yolk mixture into creamed butter until just combined.
Add dry ingredients and beat until mixture begins to clump together (about 18 or 20 seconds on lowest speed of electric mixer).
Turn dough out onto a lightly floured board and knead gently to shape into a soft dough. (Can be wrapped in plastic wrap and refrigerated up to 3 days or frozen up to 6 months).
Working with 1/4 of the dough at a time, roll to about 1/8” thick on a well-floured work surface. Use cookie cuter of your choice to cut out shapes. Using a spatula, transfer cut-outs to prepared baking sheet, placing them about 1” apart.
Bake at 350° until golden, 10-12 minutes. Repeat with remaining dough.
Transfer to a wire rack and cool to room temperature.
I cut the cookies with a star cookie cutter. Then with an aspic cutter (you know those little tiny ones) I cut a star out of the middle of the cookies. It is probably better to bake a sheet of tops and bottoms separately since the tops with the cut out color faster. When they are cool I put a little lemon curd on the bottom cookie. Then I top with the cut out star set offset. They will soften up with the lemon curd but are wonderful right away.
I make my own lemon curd using the recipe from Better than Store Bought by Helen Witty and Elizabeth Schneider Colchie
Thank you for your Lemon Stars recipe. They're fabulous - pretty, delicate and extra lemony, which I love.
I'm a very sloppy cook - I rolled the dough unevenly, so some cookies got quite brown, plus I kept forgetting to pull them from the oven when they were done. But the end result was just fine.
To jazz them up, and to cover up the fact that several were quite dark, I smeared the top cutout cookies with a thin film of lemon curd, then sprinkled them with sanding sugar. They looked great! Although the extra sugar didn't really add anything, as the cookies are already quite sweet, the sparkly cookies looked very festive on my cookie tray.
I am glad you enjoyed the Lemon Stars. They are so different from what you normally get and so tasty. You are right that you need to keep an eye on them in the oven. Putting the lemon curd and sanding sugar was a good idea.
LEMON CURD
“Ariann: I’ve developed a wonderful lemon curd, based on a recipe in “Better Than Store Bought” by Helen Witty and Elizabeth Colchie”
3 lemons
3 whole eggs, plus one extra yolk
1 cup sugar
Wash the lemons, being sure to scrub the brand name ink off the rinds. Grate the rinds into a microwave-safe bowl, using the smallest grating holes. Then, halve the lemons and squeeze the juice into the bowl with the grated peel. Beat in the sugar, a little at a time. Beat in the eggs and the extra yolk. Whisk the mixture to blend all the sugar.
Microwave the mixture for one minute on high. Remove the bowl and whisk the contents. For a second time, microwave the mixture for one minute on high. Remove the bowl and whisk the contents. For a third time, microwave the mixture for one minute on high. Remove the bowl and whisk the contents. The mixture should be fairly thick – it will NOT be stiff. If you used BIG lemons, it may be slightly runny, so microwave it for a fourth time and whisk it. Do not microwave it for three combined minutes on high and then remove the bowl for a single whisking – unless you really want a lemon omelet.
Transfer the curd into a clean 12-16 oz glass jar and refrigerate. It will keep for three weeks.
Found on Chowhound Favorite Christmas Cookie thread. I want to try these.
LEMON STARS
shared by Daniel Dumont
Yields: approx 6 dozen single-layer cookies or 3 dozen sandwich cookies
2 1/2 cups all-purpose flour
1/4 cup cornstarch
2 teaspoons baking powder
Tiny pinch salt
2 large egg yolks
3 tablespoons light cream
¾ teaspoon lemon oil
1 cup granulated sugar
3 tablespoons grated lemon rind
12 tablespoons unsalted butter, softened
4 tablespoons vegetable shortening
Heat oven to 350°. Line 2 baking sheets with parchment or silicone paper.
Mix flour, cornstarch, baking powder and salt in a medium bowl. Mix yolks, cream and lemon oil together in a measuring cup.
Cream sugar with butter, lemon rind and shortening until lightened and pasty. Beat yolk mixture into creamed butter until just combined.
Add dry ingredients and beat until mixture begins to clump together (about 18 or 20 seconds on lowest speed of electric mixer).
Turn dough out onto a lightly floured board and knead gently to shape into a soft dough. (Can be wrapped in plastic wrap and refrigerated up to 3 days or frozen up to 6 months).
Working with 1/4 of the dough at a time, roll to about 1/8” thick on a well-floured work surface. Use cookie cuter of your choice to cut out shapes. Using a spatula, transfer cut-outs to prepared baking sheet, placing them about 1” apart.
Bake at 350° until golden, 10-12 minutes. Repeat with remaining dough.
Transfer to a wire rack and cool to room temperature.
I cut the cookies with a star cookie cutter. Then with an aspic cutter (you know those little tiny ones) I cut a star out of the middle of the cookies. It is probably better to bake a sheet of tops and bottoms separately since the tops with the cut out color faster. When they are cool I put a little lemon curd on the bottom cookie. Then I top with the cut out star set offset. They will soften up with the lemon curd but are wonderful right away.
I make my own lemon curd using the recipe from Better than Store Bought by Helen Witty and Elizabeth Schneider Colchie
Thank you for your Lemon Stars recipe. They're fabulous - pretty, delicate and extra lemony, which I love.
I'm a very sloppy cook - I rolled the dough unevenly, so some cookies got quite brown, plus I kept forgetting to pull them from the oven when they were done. But the end result was just fine.
To jazz them up, and to cover up the fact that several were quite dark, I smeared the top cutout cookies with a thin film of lemon curd, then sprinkled them with sanding sugar. They looked great! Although the extra sugar didn't really add anything, as the cookies are already quite sweet, the sparkly cookies looked very festive on my cookie tray.
I am glad you enjoyed the Lemon Stars. They are so different from what you normally get and so tasty. You are right that you need to keep an eye on them in the oven. Putting the lemon curd and sanding sugar was a good idea.
LEMON CURD
“Ariann: I’ve developed a wonderful lemon curd, based on a recipe in “Better Than Store Bought” by Helen Witty and Elizabeth Colchie”
3 lemons
3 whole eggs, plus one extra yolk
1 cup sugar
Wash the lemons, being sure to scrub the brand name ink off the rinds. Grate the rinds into a microwave-safe bowl, using the smallest grating holes. Then, halve the lemons and squeeze the juice into the bowl with the grated peel. Beat in the sugar, a little at a time. Beat in the eggs and the extra yolk. Whisk the mixture to blend all the sugar.
Microwave the mixture for one minute on high. Remove the bowl and whisk the contents. For a second time, microwave the mixture for one minute on high. Remove the bowl and whisk the contents. For a third time, microwave the mixture for one minute on high. Remove the bowl and whisk the contents. The mixture should be fairly thick – it will NOT be stiff. If you used BIG lemons, it may be slightly runny, so microwave it for a fourth time and whisk it. Do not microwave it for three combined minutes on high and then remove the bowl for a single whisking – unless you really want a lemon omelet.
Transfer the curd into a clean 12-16 oz glass jar and refrigerate. It will keep for three weeks.
I recall many years ago on gails, there were rave reviews for a crisp lemon cookie/cracker. I made
it one year for Easter, and it was enjoyed by all. Does this ring a bell with anyone. Perhaps in 2000 or so? I believe it called for crisco? It was very light, crispy and really lemony. Perhaps someone will remember the name.
Sounds like a fun party!!
it one year for Easter, and it was enjoyed by all. Does this ring a bell with anyone. Perhaps in 2000 or so? I believe it called for crisco? It was very light, crispy and really lemony. Perhaps someone will remember the name.
Sounds like a fun party!!
amanda_pennsylvania
Well-known member
Ooo--yummy. I'll make these for my DH's birthday in June.
He loves lemon bars (I made him cakes for YEARS until he finally told me that he doesn't like cake...). I like Karen's idea of adding lemon zest to the crust.
Also, what a happy thread to review. smileys/smile.gif I'm going to print out all the messages for Liam's baby book.
He loves lemon bars (I made him cakes for YEARS until he finally told me that he doesn't like cake...). I like Karen's idea of adding lemon zest to the crust.
Also, what a happy thread to review. smileys/smile.gif I'm going to print out all the messages for Liam's baby book.
How about petit fours of Maida Heatter's While Pepper Ginger Cake with Lemon Glaze?
This cake gives such a wonderful "kick" at the back of the throat...you could cut small squares already drizzled with the lemon glaze, then topped with a lemon buttercream flower.
I've done that with carrot cake squares...iced with white chocolate cream cheese icing, then cut...then piped a flower of icing on each square.
Bonus: Aging this cake for a day or two makes it even better: perfect for a do-ahead.
http://www.grouprecipes.com/69175/maida-heaters-white-pepper-and-ginger-lemon-cake.html
This cake gives such a wonderful "kick" at the back of the throat...you could cut small squares already drizzled with the lemon glaze, then topped with a lemon buttercream flower.
I've done that with carrot cake squares...iced with white chocolate cream cheese icing, then cut...then piped a flower of icing on each square.
Bonus: Aging this cake for a day or two makes it even better: perfect for a do-ahead.
http://www.grouprecipes.com/69175/maida-heaters-white-pepper-and-ginger-lemon-cake.html
melissa-dallas
Well-known member
That lemon buttermilk sheet cake I posted recently is truly bright puckery lemony
and could be made into mini cupcakes in mini muffin tins.
and could be made into mini cupcakes in mini muffin tins.
dawn_mo
Well-known member
Is this it barb_b? REC: High Tea Lemon Cookies
* Exported from MasterCook *
HIGH TEA LEMON COOKIES
Recipe By :Linda Stradley
Serving Size : 72 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
2 cups butter -- room temperature*
2/3 cup powdered sugar
1 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 cups cornstarch (yes -- this is correct!)
Lemon Frosting
Very important that you use room temperature butter (not softened or melted).
Preheat oven to 350 degrees. In a large bowl, beat butter until creamy. Add powdered sugar; cream until light and fluffy. Add lemon zest and vanilla extract; beat well. Add flour and cornstsarch into butter mixture and beat well
until well mixed. Roll cookie dough into 1-inch balls. Place onto ungreased cookie sheets and bake 15 minutes or until bottoms are light brown. Remove from oven, carefully remove from baking sheet, and cool on wire racks (when
warm the cookies are delicate). When cool, spread Lemon Frosting onto top of cookies. Yields 6 dozen cookies.
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* Exported from MasterCook *
HIGH TEA LEMON COOKIES
Recipe By :Linda Stradley
Serving Size : 72 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
2 cups butter -- room temperature*
2/3 cup powdered sugar
1 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 cups cornstarch (yes -- this is correct!)
Lemon Frosting
Very important that you use room temperature butter (not softened or melted).
Preheat oven to 350 degrees. In a large bowl, beat butter until creamy. Add powdered sugar; cream until light and fluffy. Add lemon zest and vanilla extract; beat well. Add flour and cornstsarch into butter mixture and beat well
until well mixed. Roll cookie dough into 1-inch balls. Place onto ungreased cookie sheets and bake 15 minutes or until bottoms are light brown. Remove from oven, carefully remove from baking sheet, and cool on wire racks (when
warm the cookies are delicate). When cool, spread Lemon Frosting onto top of cookies. Yields 6 dozen cookies.
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Here's one I made a few times. Rec: Joyce's Lemon Cookies
Joyce's Lemon Cookies
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 tsp vanilla extract
1 1/4 cups sugar
2 Tbsp grated lemon zest
1/4 cup fresh lemon juice
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Raw sugar (optional)
Cream butter and sugar in an electric mixer. Add the vanilla, lemon zest and lemon juice and beat until smooth.
Mix together the flour, baking powder, baking soda and salt. Add to the butter and blend well.
Turn the dough out onto a piece of waxed paper and form it into 2 logs about 1 to 1 1/2 inches in diameter and about 1 foot long. Refrigerate for at least two hours, or wrap tightly and freeze.
Preheat the oven to 350 degrees.
Using a sharp knife, cut the logs into about 1/8 inch thick slices and place about 3 inches apart on ungreased baking sheets. Sprinkle with raw sugar if desired. Cut only enough cookies to fill the baking sheets. Return the remaining dough to the refrigerator so it will stay cold.
Bake for 7 to 8 minutes, or until the cookies are light gold in color. Watch carefully during the last minute or two of baking. Remove from the oven and let the cookies cool slightly on the baking sheet before removing them to racks to cool completely.
Yields about 50 cookies.
Pat’s notes: These have a nice flavor. Don’t skimp on the lemon zest.
Joyce's Lemon Cookies
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 tsp vanilla extract
1 1/4 cups sugar
2 Tbsp grated lemon zest
1/4 cup fresh lemon juice
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Raw sugar (optional)
Cream butter and sugar in an electric mixer. Add the vanilla, lemon zest and lemon juice and beat until smooth.
Mix together the flour, baking powder, baking soda and salt. Add to the butter and blend well.
Turn the dough out onto a piece of waxed paper and form it into 2 logs about 1 to 1 1/2 inches in diameter and about 1 foot long. Refrigerate for at least two hours, or wrap tightly and freeze.
Preheat the oven to 350 degrees.
Using a sharp knife, cut the logs into about 1/8 inch thick slices and place about 3 inches apart on ungreased baking sheets. Sprinkle with raw sugar if desired. Cut only enough cookies to fill the baking sheets. Return the remaining dough to the refrigerator so it will stay cold.
Bake for 7 to 8 minutes, or until the cookies are light gold in color. Watch carefully during the last minute or two of baking. Remove from the oven and let the cookies cool slightly on the baking sheet before removing them to racks to cool completely.
Yields about 50 cookies.
Pat’s notes: These have a nice flavor. Don’t skimp on the lemon zest.
I don't think it was either of them. This was many years ago. It was given great reviews/mentions.
I know it was many years ago, and as most of you know, I do not have a sweet tooth, so do not bake very often. The recipe req'd crisco; bake, then I think you put a glass or something on top of the cookie to make it crispier....
They were very good and lemony
Thanks for the research! Now I will have to search the basement, to see if I saved a hard copy of the recipe!
I know it was many years ago, and as most of you know, I do not have a sweet tooth, so do not bake very often. The recipe req'd crisco; bake, then I think you put a glass or something on top of the cookie to make it crispier....
They were very good and lemony
Thanks for the research! Now I will have to search the basement, to see if I saved a hard copy of the recipe!
patbastrop
Well-known member
ooooo -- sounds lovely!
Barb, I found a recipe 'over there' that meets all the criteria you listed, EXCEPT it uses Crisco
oil, not solid Crisco. This was a NLB recipe posted by Charlie, but I found reference to it being originally posted by someone called Topaz in Central LA. The original posting was from 2000.
* Exported from MasterCook *
Lemon Crisps Recipe
By :Creative Cooking With Crisco Oil
Serving Size : 20
Preparation Time :0:00
Categories : Cookies Desserts Fruit Luncheon
Amount Measure Ingredient -- Preparation Method
3 1/4 cups all-purpose flour -- unsifted
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup butter -- softened
3/4 cup sugar
3/4 cup powdered sugar
1/2 cup oil -- (Crisco oil)
2 eggs
2 teaspoons grated lemon peel
2 teaspoons lemon extract
granulated sugar
Mix flour, baking powder and salt in a small mixing bowl. Set aside. Cream butter and sugars in a large bowl. Blend in the oil, eggs, lemon peel and lemon extract. Stir in the flour mixture. Cover and refigerate about 2 hours. Preheat oven to 350 degrees. Shape dough into 3/4 inch balls* (see notes) and flatten to 1/16 inch thickness with the bottom of a glass dipped in sugar.* (see notes) Bake 7 to 9 mins.* (see notes) or until edges are light golden brown. Makes 6 to 7 dozen cookies
* (nlb note: This makes way more than 7 dozen!) To make a TEA COOKIE variation shape the dough into 1 inch balls, and flatten to 1/8 th inch thickness. Bake for 10 to 12 mins until edges are light golden brown. This makes a slightly thicker, chewier cookie. *hint* I have substitited orange peel, and orange extract for the lemon, YUMMY! Source: "Gail's" S(Forum Member): "nlb" Yield: "7 dozen"
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Per Serving (excluding unknown items): 237 Calories; 13g Fat (49.0% calories from fat); 3g Protein; 28g Carbohydrate; 1g Dietary Fiber; 37mg Cholesterol; 140mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 2 1/2 Fat; 1 Other Carbohydrates.
NOTES : Lemon Crisps from Topaz, my new all- time favorite cookie!!! I have made these 4 times this month and can't stop eating these paper-thin cookies!!! I have changed this recipe only in the technique of forming these. I am using the small end of a melon baller (flat full) to get just the right amount of dough. I also use the teflon baking sheets. I tried the sugared glass thing and it failed me so I am using Saran Wrap and it works perfectly. Form the dough in a little tiny ball and put the Saran Wrap over each cookie and using a glass you can see through, press the dough perfectly flat. I only bake for 5 minutes and then rotate the pan and bake 1 more minute or until golden on the edges like Topaz said. Since I don't use the sugared glass, remove to a rack and sprinkle with sugar (I use a sugar shaker) while they are still warm and when cool, sugar again, until very sandy. I know you are going to love this cookie.http://boards.epicurious.com/thread.jspa?messageID=434746
oil, not solid Crisco. This was a NLB recipe posted by Charlie, but I found reference to it being originally posted by someone called Topaz in Central LA. The original posting was from 2000.
* Exported from MasterCook *
Lemon Crisps Recipe
By :Creative Cooking With Crisco Oil
Serving Size : 20
Preparation Time :0:00
Categories : Cookies Desserts Fruit Luncheon
Amount Measure Ingredient -- Preparation Method
3 1/4 cups all-purpose flour -- unsifted
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup butter -- softened
3/4 cup sugar
3/4 cup powdered sugar
1/2 cup oil -- (Crisco oil)
2 eggs
2 teaspoons grated lemon peel
2 teaspoons lemon extract
granulated sugar
Mix flour, baking powder and salt in a small mixing bowl. Set aside. Cream butter and sugars in a large bowl. Blend in the oil, eggs, lemon peel and lemon extract. Stir in the flour mixture. Cover and refigerate about 2 hours. Preheat oven to 350 degrees. Shape dough into 3/4 inch balls* (see notes) and flatten to 1/16 inch thickness with the bottom of a glass dipped in sugar.* (see notes) Bake 7 to 9 mins.* (see notes) or until edges are light golden brown. Makes 6 to 7 dozen cookies
* (nlb note: This makes way more than 7 dozen!) To make a TEA COOKIE variation shape the dough into 1 inch balls, and flatten to 1/8 th inch thickness. Bake for 10 to 12 mins until edges are light golden brown. This makes a slightly thicker, chewier cookie. *hint* I have substitited orange peel, and orange extract for the lemon, YUMMY! Source: "Gail's" S(Forum Member): "nlb" Yield: "7 dozen"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 237 Calories; 13g Fat (49.0% calories from fat); 3g Protein; 28g Carbohydrate; 1g Dietary Fiber; 37mg Cholesterol; 140mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 2 1/2 Fat; 1 Other Carbohydrates.
NOTES : Lemon Crisps from Topaz, my new all- time favorite cookie!!! I have made these 4 times this month and can't stop eating these paper-thin cookies!!! I have changed this recipe only in the technique of forming these. I am using the small end of a melon baller (flat full) to get just the right amount of dough. I also use the teflon baking sheets. I tried the sugared glass thing and it failed me so I am using Saran Wrap and it works perfectly. Form the dough in a little tiny ball and put the Saran Wrap over each cookie and using a glass you can see through, press the dough perfectly flat. I only bake for 5 minutes and then rotate the pan and bake 1 more minute or until golden on the edges like Topaz said. Since I don't use the sugared glass, remove to a rack and sprinkle with sugar (I use a sugar shaker) while they are still warm and when cool, sugar again, until very sandy. I know you are going to love this cookie.http://boards.epicurious.com/thread.jspa?messageID=434746